The zucchini ( , American English) or courgette ( , British English) is a summer pumpkin that can reach almost one meter in length, but usually harvested at 15 to 25 cm (6 to 10 inches). In England and Ireland, the fully grown zucchini is referred to as the marrow. In South Africa is known as the baby marrow.
Along with some pumpkins and other pumpkins, it belongs to the species Cucurbita pepo . Zucchini may be dark green or green. The associated hybrid, gold zucchini, is a deep yellow or orange color.
In a culinary context, zucchini is treated as a vegetable; usually cooked and served as a tasty dish or accompaniment. Botanists, zucchinis are fruits, a kind of botanical berry called "pepo", is a swollen ovary of zucchini flowers.
The zucchini, like all pumpkins, has its ancestors in America. However, the squash varieties commonly called "zucchini" were developed in northern Italy in the second half of the 19th century, many generations after the introduction of cucurbits from America in the early 16th century.
Video Zucchini
Name
In the United States, Australia, and Germany, this plant is usually called zucchini ( Ã, ( listen ) : plural: zucchini or zucchinis), from Italian: zucchina [dzuk'ki: na] (plural: zucchine ), small from zucca ," pumpkin, marrow, pumpkin, pumpkin ".
Name courgette ( French pronunciation: Ã, [ku ?. ?? t] ) is a French loan, lowercase letters, "pumpkin, marrow", and is commonly used in France, Belgium and other Francophone regions, and in the United Kingdom, Ireland, New Zealand, Scandinavia, the Netherlands, Malaysia, Singapore and South Africa.
In the United Kingdom, Ireland, New Zealand, Malaysia, and Singapore, the mature and mature courgette is referred to as marriage . Most of the marrow cultivars sold in Britain are striped. In South Africa, fruits are usually harvested as baby vegetables, about the size of a finger, and are referred to as "baby marrows". Maps Zucchini
Interest
Female flowers are gold flowers at the ends of each zucchini that appears. Male flowers grow directly on the zucchini plant stems in the axils leaves (where the stem leaves meet the stem), on the long stem, and slightly smaller than the females. Both flowers can be eaten and often used for dressing or to decorate the cooked fruit.
The blossoming and fresh flowers that are only slightly open are cooked to eat, with the pistil removed from the female flowers, and the stamens are removed from the male flowers. The stems on the flowers can be maintained as a way of giving the chef something to hold during cooking, rather than hurting the soft petals, or they can be removed before cooking, or before serving. There are various recipes where flowers can be fried as fried or tempura (after dipped in mild tempura batter), filled, sauteed, baked, or used in soup.
History and etymology
Zucchini, like all pumpkins, has an ancestor in America. However, green pumpkin varieties, harvested cylinders have not been ripe and are usually called "zucchini" developed in northern Italy, shortly after the introduction of cucurbits from America. This seems to be the case in the second half of the nineteenth century, although the first description of the varieties with the name zucchini occurred in a work published in Milan in 1901; Early varieties usually add the names of nearby cities in their names.
The word zucchini and these culinary variants C. pepo appear independently and simultaneously in 19th-century Tuscany and northern Italy. Zucca is the Italian word for pumpkin and zucchino / zucchina ( zucca ina = small) are small forms, being zucchini / zucchine in the plural. Zucchino , the masculine form ( zucchini in plural), is the first documented form in writing. An Italian dictionary called lo Zingarelli 2015, Zanichelli Editore , provides both forms, such as the Devoto-Oli published by Le Monnier, but Accademia della Crusca, the most important research institute Italian, defines zucchino as the preferred form. The Treccani, Istituto dell'Enciclopedia italiana, another highly respected linguistic authority, gave zucchina the main Italian word, and the masculine form as the Tuscan dialect. Zucchini is used in Italy, Australia, Canada, Germany, Sweden and the United States. Zucchini is one of the plural forms in English (along with zucchinis), as well as singular forms.
The first record of zucchini in the United States began in the early 1920s. Almost certainly brought to America by Italian immigrants and probably first cultivated in the United States in California. A 1928 report on vegetables grown in New York State treats 'Zucchini' as one of 60 varieties of cultivation from C.Ã, pepo .
Culinary used
When used for food, zucchini is usually picked when under 20 cm (8 inches) in length, when the seed is still soft and immature. Mature Zucchini can be as long as one meter or more. The larger ones are often fibrous. Zuchini with inherent flower is a sign of a really fresh and immature fruit, and this is primarily sought after for its sweeter taste.
Unlike cucumbers, zucchini is usually served undercooked. It can be prepared by using a variety of cooking techniques, including steamed, boiled, baked, filled and baked, baked, fried, or put into other recipes such as soufflÃÆ'Â © s . Zucchini can also be baked into bread that looks like a banana bread or put in a cake mixture similar to a carrot cake. The flowers are edible and tasty when fried, like tempura .
Zucchini has a soft flavor and requires a little more than quick cooking with butter or olive oil, with or without fresh herbs. Leather is left in place. Quick cooking of zucchini that is almost wet in oil or butter allows the fruit to boil and steam in part, with the juice concentrated in the final moments of frying when water has gone, before serving. Zucchini can also be eaten raw, sliced ​​or grated, in a cold salad, as well as lightly cooked in hot salads, such as Thai or Vietnamese recipes. Adult (larger size) zucchini is perfect for cooking bread. Zucchinis can be cut with a spiralizer to make zucchini noodles for low-carbohydrate recipes.
In Bulgaria, zucchini can be fried and then served with sauce, made of yogurt, garlic, and dill. The other popular dish is zucchini baked with oven - sliced ​​or shredded - coated with a mixture of eggs, yogurt, flour, and dill.
In Egypt, zucchini can be cooked with tomato sauce, garlic, and onions.
In France, zucchini is the main ingredient in ratatouille, a decoction of summer fruits and vegetables prepared in olive oil and cooked for a long time with low heat. Dishes, originally from Nice, served as a side dish or alone at lunch with bread. Zucchini may be filled with meat or with other fruits such as tomatoes or peppers in a dish called courgette farcie (zucchini doll).
In Greece, zucchini is usually fried or boiled with other fruits (often green chilli and eggplant). It is presented as hors d'oeuvre or as a main course, especially during the fasting season. Zucchini is also stuffed with minced meat, rice, and spices and served with a dressing avgolemono . In some parts of Greece, plant flowers are filled with white cheese, usually feta or mizithra cheese, or with a mixture of rice, spices, and sometimes minced meat. They are then fried or baked in an oven with tomato sauce.
In Italy, zucchini is served in various ways: fried, baked, boiled, or fried, alone or in combination with other ingredients. At home and in some restaurants, it is possible to eat flowers, also, fried, known as fiori in zucca . (see fried pumpkin flowers)
In the Levantine countries, zucchini is filled with minced meat and rice plus herbs and spices. The dish, called ???? ( mahshi ), then boiled in a tomato-based sauce, commonly cooked with ??? ????? ( warak dwali , grape filled leaves). Zucchini is also used in various types of stew. Stews that have a low salinity are profitable in such cooking.
In Mexico, flowers (known as flor de calabaza ) are often cooked in soup or used as fillings for quesadillas. This fruit is used in the syrup, soup (ie cal de de ,
In Russia, Ukraine and other CIS countries, zucchini is typically coated or semolina and then fried or baked in vegetable oil, served with sour cream. Another popular recipe is zucchini caviar, a pumpkin spread made from electronically processed zucchini, carrots, onions, and tomato paste, produced either homemade or industrial as a preserved vegetable.
In Turkey, zucchini is the main ingredient in popular dishes, or zucchini pancakes, made from zucchini, flour, and shredded eggs, fried with a little olive oil and eaten with yogurt. They are also often used in kebabs along with various meats. The flowers are also used in cold dishes, where they are filled with a mixture of rice with various spices and beans and boiled.
In 2005, a poll of 2,000 people revealed zucchini (courgette) to become the 10th favorite culinary veggie in the UK.
Dolls of zucchini
Stuffed Zucchini is found in many cuisines. Contents typical in Middle Eastern families include rice, onions, tomatoes, and sometimes meat.
Nutrition
Zucchini is low-energy food (about 71 kilojoules or 17 kilocalories per 100 g fresh zucchini) and contains useful amounts of folate (24 g/100 g), potassium (261 mg/100 g) and provitamin A (200 IU [10 RAE]/100 g). Zucchini can be formed into a spiral like noodles and used as a substitute for low carbohydrates for pasta.
Toxicology
Family members of the Cucurbitaceae plant, which includes zucchini/marrows, squash and cucumber, can contain toxins called cucurbitacins. These are chemically classified as steroids; they keep the plant from predators, and have a bitter taste in humans. Cultivated cucurbitaceae are cultured for low toxin levels and safe to eat. However, decorative flasks can have high levels of cucurbitacins, and such ornamental plants can nourish edible cucurbitaceae crops - the fertilized cucurbitaceae used by gardeners to plant food in the next season can potentially produce bitter and toxic fruits. Also, dry weather conditions/irregular watering can make plants stress and support toxic production. Toxins are not destroyed by cooking. Humans with a sense of disorder (especially among parents) should therefore ask younger people to taste the zucchini for them.
In August 2015, a 79-year-old German man and his wife ate zucchini grown by neighbors. The couple noted a tremendous bitterness. Soon they were both hospitalized at Heidenheim, apparently with symptoms of gastrointestinal infections. The wife, who ate in small portions, survived, while the man died. Toxicological analysis of the food confirms the presence of cucurbitacin. Researchers warn that gardeners should not save their own seeds, as returns to forms containing more toxic cucurbitacin may occur.
Cultivation
Zucchini is very easy to process in temperate climates. Thus, he has a reputation among home gardeners for outstanding production. The part that is harvested as "zucchini" is an immature fruit, although the flowers, ripe fruit, and leaves are eaten as well. One good way to control overwhelming things is to harvest flowers, which is an expensive delicacy in the market because of the difficulty in storing and transporting them. Male flowers are covered at the end of the stalk and live long.
Although it is easy to grow, zucchini, like all pumpkins, requires many bees to pollinate. In areas where pollinators decrease or high pesticide use, such as mosquito-spraying districts, gardeners often experience fruit abortions, where the fruit begins to grow, then dry or rot. This is due to the inadequate amount of grain pollen delivered to the female flower. This can be corrected by hand-pollination or by increasing bee populations.
Closely related to zucchini is a Lebanese summer squash or kusa (not to be confused with cushaw), but they are often lighter or even white. Some seed catalogs do not distinguish them. Various zucchini varieties are planted in different countries with different names, such as "Tondo di Piacenza" in Italy and "Ronde de Nice" in France. In the late 1990s, American producers in California cultivated and started marketing yellow and green zucchini known as "8-ball" squash (the yellow one sometimes known as "1-ball" or "gold ball"). White zucchini (summer squash) is sometimes seen as a mutation and can appear in the same plant as its green counterpart.
Recordings
The longest zucchini is 2.52 m (8 ft 3 in) long and grown by Giovanni Batista Scozzafava (Italy) in Niagara Falls, Ontario, Canada, measured on August 28, 2014.
See also
- Aehobak (Korean zucchini)
References
External links
- ITIS 22365 in Wayback Machine (archived December 2, 2007), Integrated Taxonomy Information System , 6 November 2002. Retrieved 19 July 2010
- Method for pollination of zucchini, Green Change
Source of the article : Wikipedia
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